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Pulled Chicken Sandwiches

Pulled Chicken Sandwiches with Homemade Barbecue Sauce

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Recipe Details


Anticipating picnic season and backyard cookouts, these pulled chicken sandwiches are low on prep and loaded with big flavors—tangy, sweet, and spicy go especially well with soft buns and crunchy slaw. Think tender chicken tossed in the easiest barbecue sauce you’ll ever make.


  • Spicy
  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

Ingredients & Equipment

What we send

  • garlic
    1 clove
  • ketchup
    1/2 cup
  • soy sauce
    2 packets
    soy sauce
  • light brown sugar
    2 tablespoons
    light brown sugar
  • apple cider vinegar
    2 tablespoons
    apple cider vinegar
  • whole-grain mustard
    2 1/2 tablespoons
    whole-grain mustard
  • mayonnaise
    1/4 cup
  • Chobani nonfat Greek yogurt
    1/4 cup
    Chobani nonfat Greek yogurt
  • celery seed
    1/2 teaspoon
    celery seed
  • shredded green cabbage
    1 1/2 cup
    shredded green cabbage
  • shredded red cabbage
    1 1/2 cup
    shredded red cabbage
  • shredded carrots
    1 cup
    shredded carrots
  • hamburger buns
    hamburger buns
  • ground coriander
    1/2 teaspoon
    ground coriander
  • ground cayenne pepper
    1/4 teaspoon
    ground cayenne pepper
  • chili powder
    1/2 teaspoon
    chili powder
  • ground cumin
    1/2 teaspoon
    ground cumin

What You’ll Need

  • 12" large nonstick pan
  • 8" medium pot

Cooking Steps

  1. Sear Chicken

    Sear Chicken

    Heat ½ tablespoon olive oil in a large nonstick pan over medium-high heat. Rinse chicken and pat dry with paper towel. Season all over with ½ teaspoon kosher salt and pepper as desired. When oil is shimmering, add chicken to pan and sear until cooked through and no longer pink, about 6 minutes per side. Remove from pan and using 2 forks or tongs, shred into bite-size pieces.
  2. Sauté Aromatics

    Sauté Aromatics

    While chicken sears, mince garlic. Heat 1 tablespoon canola oil in a medium pot over medium heat. When oil is shimmering, add spice mix and garlic and sauté, stirring, until fragrant, 1-2 minutes.
  3. Simmer Barbecue Sauce

    Simmer Barbecue Sauce

    Add ketchup, soy sauce, brown sugar, and ½ of apple cider vinegar to pot with aromatics over medium heat and simmer, stirring frequently, until thickened, 2-3 minutes. Remove pot from heat. Taste and add salt and pepper as needed. Stir in shredded chicken.
  4. Make Dressing

    Make Dressing

    While barbecue sauce simmers, whisk together mustard, mayonnaise, Chobani yogurt, celery seed, and remaining apple cider vinegar. Taste and add salt and pepper as needed.
  5. Make Slaw

    Make Slaw

    Add green cabbage, red cabbage, and carrots to bowl with dressing and stir to coat. Taste and add more salt and pepper as needed. Halve buns crosswise. Wipe pan from chicken clean and add buns cut-side down to pan. Toast until light golden, about 2 minutes.
  6. Plate Sandwiches

    Plate Sandwiches

    Top bun bottoms with chicken and about 2 tablespoons slaw. Finish with bun tops. Enjoy sandwiches with remaining slaw alongside. Utensils optional.

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